Rosemary Pizza Dough
Pizza and movie night is a favorite tradition in our household. This recipe for dough is wonderful and freezes well so we always make an extra batch while the ingredients and food processor are out on the counter.
Rosemary Pizza Dough
Makes four 8-in pizzas
1 cup warm water (105-115 F)
1 T sugar
1 envelope dry yeast
3 T olive oil
3 cups (or more) all purpose flour
1½ tsp salt
1 T chopped fresh rosemary
Combine water and sugar in food processor. Sprinkle yeast over and allow to sit until foamy, about 10 minutes. Add oil, flour and salt. Process until dough comes together, about 1 minute. On a floured work surface, turn out dough and sprinkle with rosemary. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic, then towel. Let stand in warm spot until dough doubles, about 1 hour. Punch down dough. Knead dough in bowl until smooth, about 2 minutes. Using pastry cutter, divide dough into 4 pieces. On lightly floured surface roll dough, place on baking sheet and top each with desired toppings – pizza sauce, duck salami, sautéed greens, mushrooms and mozzarella are faves here. Bake (425° F) until bubbly and golden brown on the underside.
